If you’ve ever wanted to bake bakery-style focaccia bread at home without all the complicated steps, this recipe is for you. This easy sheet pan focaccia bread comes together with just a few simple ingredients, no kneading, and very little hands-on time.
Instead of using specialty pans, everything bakes on a parchment-lined baking sheet, giving you crisp edges, fluffy centers, and plenty of golden olive-oil goodness.
Why You’ll Love This Sheet Pan Focaccia
- Beginner-friendly: no kneading, no special equipment, and minimal prep.
- Perfect texture: chewy, airy inside with a golden crisp crust.
- Customizable: add fresh herbs, garlic, or flaky sea salt to make it your own.
- Crowd-pleaser: makes enough to serve at family dinners, holidays, or as a side for soups and pastas.
Ingredients You’ll Need
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2¼ teaspoons instant yeast (1 packet)
- 2 cups warm water
- 3 tablespoons olive oil (divided)
- 2 teaspoons flaky sea salt
- 2 teaspoons fresh herbs (optional, like rosemary or thyme)
- Parchment paper (for lining your sheet pan)
Sheet Pan Focaccia Bread Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Add warm water and stir with a wooden spoon or spatula until all of the flour is absorbed. The dough will look shaggy and sticky, that’s perfect. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
2. Prepare the Pan
Line a rimmed baking sheet with parchment paper. Drizzle 1 tablespoon of olive oil onto the parchment and spread it around to coat.
3. Shape the Dough
Remove dough from the fridge and transfer it onto the prepared baking sheet. With oiled hands, gently stretch the dough into a rectangle to cover most of the sheet. Cover loosely with plastic wrap and let it rest at room temperature for 2–3 hours, or until puffy and spread to the edges.
4. Add the Signature Dimples
Preheat oven to 425°F. Drizzle remaining olive oil over the top of the dough. Using your fingertips, press down to create deep dimples across the surface. Sprinkle with flaky sea salt and fresh herbs.
5. Bake
Bake for 22–28 minutes, or until the top is golden brown and the bottom is crisp. Remove from oven, transfer to a wire rack, and allow to cool slightly before slicing.
Serving Ideas
- Top with basil pesto, spinach, cheese, and roasted cherry tomatoes
- Pair with a bowl of tomato soup or minestrone.
- Slice for sandwiches (focaccia makes incredible paninis).
- Serve warm as a side with pasta or grilled meats.
- Tear into pieces and dip in olive oil and balsamic vinegar.
- Top with sauce, cheese, and pepperoni for a delicious focaccia pizza.
Storage & Freezing Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze cooled focaccia in a zip-top bag. Reheat in a 350°F oven for 8–10 minutes to restore crispness.
FAQ: Easy Sheet Pan Focaccia Bread
This sheet pan focaccia bread recipe proves that you don’t need fancy tools or complicated steps to bake bread at home. With just a bowl, a spoon, and a baking sheet, you’ll create golden, fluffy focaccia that tastes like it came straight from an Italian bakery.
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Sheet Pan Focaccia Bread
Make bakery-style focaccia at home with this easy sheet pan focaccia bread recipe. No kneading, simple ingredients, and a golden crisp crust!
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2¼ teaspoons instant yeast (1 packet)
- 2 cups warm water
- 3 tablespoons olive oil (divided)
- 2 teaspoons flaky sea salt
- 2 teaspoons fresh herbs (optional, like rosemary or thyme)
- Parchment paper (for lining your sheet pan)
Instructions
In a large mixing bowl, whisk together the flour, salt, and yeast. Add warm water and stir with a wooden spoon or spatula until all of the flour is absorbed. The dough will look shaggy and sticky, that’s perfect. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
Line a rimmed baking sheet with parchment paper. Drizzle 1 tablespoon of olive oil onto the parchment and spread it around to coat.
Remove dough from the fridge and transfer it onto the prepared baking sheet. With oiled hands, gently stretch the dough into a rectangle to cover most of the sheet. Cover loosely with plastic wrap and let it rest at room temperature for 2–3 hours, or until puffy and spread to the edges.
Preheat oven to 425°F. Drizzle remaining olive oil over the top of the dough. Using your fingertips, press down to create deep dimples across the surface. Sprinkle with flaky sea salt and fresh herbs.
Bake for 22–28 minutes, or until the top is golden brown and the bottom is crisp. Remove from oven, transfer to a wire rack, and allow to cool slightly before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days.
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